Crustless Cheesecake

This low-carb "crustless" cheesecake has a filling made with cream cheese, eggs, Splenda, sugar-free vanilla syrup and sour cream.

Servings: 16

Ingredients:

4× 8 oz. pkgs

Cream Cheese, softened

2

Eggs

⅔ cup

Splenda

1 Tbsp

Sugar-free Vanilla Syrup

1 cup

Sour Cream

Directions:

Beat cream cheese until smooth, scraping sides of bowl as needed. With mixer on low speed, add eggs, Splenda, sugar-free syrup, and sour cream. Pour into greased springform pan and bake at 450 degrees for 10 minutes. Reduce temperature to 250 degrees and bake for 50 minutes. Cool on a rack until room temperature then place in refrigerator to chill thoroughly.